Peach chutney - bad proportions?
I have returned to canning and have been canning like mad, which I think explains why I was so crazy. I spotted this recipe and made and canned it without even cluing into the fact that it is not a canning recipe. I think what I need to do is stick all of my chutney in the freezer. Is that right? Should I take them out of their jars? (They were processed for 15 minutes in a hot water bath.)
This is the recipe:
1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeÃ¯Â¿Â½o pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
I think it was much too low on vinegar...
Thank you all for your help in advance.